Korean-Style Tuna Kimchi Stew recipe - ingredients, nutrition and when to eat it
This home-style stew simmers aged kimchi, tuna, and tofu together in one pot. The tangy kimchi and rich tuna flavor pair with a spicy broth, making it great…
This home-style stew simmers aged kimchi, tuna, and tofu together in one pot. The tangy kimchi and rich tuna flavor pair with a spicy broth, making it great with a bowl of rice. It’s especially nice for a chilly evening or a filling lunch.
World cuisine · 25 minutes to cook
Tips: Leave in a little of the tuna oil to add a rich flavor to the broth.
Tips: If the aged kimchi tastes strong, add a little more water, then taste and adjust the amount of kimchi brine.
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Ingredients (1 serving)
- Well-fermented napa cabbage kimchi — 150 g
- Canned tuna — 0.5 can
- Tofu — 0.3 block
- Onion — 0.3 pc
- Green onion — 0.3 stalk
- Garlic — 1 clove
- Korean chili flakes — 0.5 tsp
- Sesame oil — 0.5 tsp
- Kimchi juice — 1 Tbsp
- Water — 300 ml